When I worked construction, I use to eat livers and gizzards with wedge fries for lunch almost daily. It's still one of my personal favourites. My kids grew up eating them as well, as livers were their first meat. I haven't made this in a few years now, might have to remedy that shortly.
I love gizzards too and I’ve had them just about any way they can be cooked, and I decided decades ago I don’t like them tenderized. I cook them like my dad taught me over 50 years ago; soak them in buttermilk for about 30 minutes to an hour, coat them in flour, and sprinkle with salt & pepper as they’re frying. Simple and delicious. 👍
AGAIN!? Never a wasted video. Looks like me n baby girl got new plans. Thanks Dave! Been a family ritual for some time. we watch what you put out and try to recreate. Lots of good memories. I know there is much more effort into producing these videos. I thank you 1000%! I always wait for the "hram!" And "ooh wee!" Even if you did a bushcraft peanut butter n jelly sandwich I'd probably think it was awesome! 🤣 looking forward to next time.
You're talking some great eating! Mom would take fried gizzards and put them in a pan, put some thinned mushroom soup over them and bake them. That softened them up pretty good too.
Dave, I'd never eat a chicken gizzard but I appreciate your enthusiasm. Thanks for taking the time. I bet some catfish would be great fried up that way!
Dude you're killing me with these cooking videos. 😂They all look so good I can't decide which one to try next in the woods. I'm a fan of chicken livers as well. Keep em coming. Really enjoying them.
The absolute BEST Chicken Gizzards I've ever had in my life, is from a little spot here in Dade City, Pasco County, Florida - RJ's Foods!!! You just showed me how to make them myself and I just turned to my wife and told her it's time to get my outdoor kitchen set up!!! Lol Thanks for another great video Dave!!
Man, these look delicious. It's always a pleasant surprise to see foods that i erroneously thought were unique to my culture being enjoyed by others as well. Food brings people from all walks of life together.
Mr canterbury just enjoying life and cooking away. For over a decade iv watched u learned a lot of outdoor things from u. Hope u and ur family are doing well god bless.
Oh yeah, lovin' this cooking series too. Thanks Dave!! I know I love me some chicken livers, never done gizzards before. May have to try em now that I know how to make em tender!
I used to treat myself once a week to a pound of fried gizzards from Church's when I was stationed at Ft. Carson. They were quite spicy, too! I believe they put cayenne pepper in the batter. Last time I went into a Church's, gizzards were no longer even on the menu. I may just have to make my own, for old time's sake.
You are knocking your shows out of the park with your cooking series! Dave, you need to visit Joe's Gizzard City in Pottersville, MI, outside of Lansing! It has been on Diners, Drive-Ins and Dives with Guy Fieri, twice, and he really liked it.
Southern classic meal right there! Great tip on the boiling! I will try that next time, I didn’t know they could be tender 😂, just seen another video after this about getting them tender by boiling them in chicken broth and additional spices, I’ll be trying both!
First time ever eating them was from a carry out down the road from my job. After about a year they changed ownership and stopped making them. We tried making them a couple times but it never tasted the same. Hopefully this is the way to do it to bring that deliciousness back. Thank you and great videos as always. Been watching your videos since the dual survival episodes. Almost your neighbor.
My absolute favourite food right there!! Anyone I make them for loves them. I usually use flour and salt and pepper, but gonna try your recipe out Dave.
You know you are a happy man when you share good food with your cat while enjoying a nice cold soda. Gizzards are popular here in Florida as well although I cannot bring myself to try them 🤣🤣
I first ate them while living in Alabama and a coworker got a bag of them for lunch. I tried them and decided right then I love fried chicken liver and gizzards. I also like to put them in a aluminum foil bowl on the bbq pit, add a little of whatever beer you're drinking and a touch your favorite bbq sauce. It'll cook pretty fast so keep an eye on them and enjoy as the rest of your meal cooks.
Mmmm I do love chicken gizzards!!! I'm definitely going to try your recipe and the way you went about cooking them. Keep up the good work and God bless 🙏
I'll have to try adding hot sauce when I make the dredge, but usually I keep them pretty simple and eat them with cream gravy. Love me some fried gizzards and liver, one of my favorite home dishes.
Ive always loved chicken hearts , rolled in heavily seasoned flour and fried crispy in butter ! Delicious. If i could suggest one thing that i do camping and in my kitchen , i use the large resealable freezer bags to put my flour in and then drop my hearts or what ever and mix. Then no clean up .
Back before December 1st 2004 , getting a oilfield gen truck wrapped around me , took over a half day to get it stretched and cut apart , lost lots of teeth in the wreck , I loved them , but rolled in flower salt n pepper. Mashed potatoes and gravy
Awesome video. I love making a mess of gizzards. Watched a guy put his in a pressure cooker to tenderize them before frying. I personally haven’t done that. But I see how it might work. Stay cool in this heat wave running across the Midwest.
Dave, you're killing it with these cooking videos. Gizzards are an Ohio delicacy for sure (I'm an Ohioan). Thank you for all of the knowledge over the years.
I love gizzards but I’ve never had them using cornmeal. I guess I need to make some myself they’re hard to find in stores nowadays have a great evening
Hey Dave. I’m really enjoying your cooking series. I’ve never been able cook worth crap. Just didn’t know. Thanks. Have you ever added deer heart and onion to your pickled eggs? My dad always made that. Was great!
I think if people just ate something, not knowing what it was(depending on how it’s cooked also) they wouldn’t know the difference between a lot of things. Also when your hungry, like haven’t eaten about to pass out hungry, anything tastes amazing!
I'm going to try the bowling part before frying I never did that before When dipping pickled items you should use plastic or wood keeps from getting that film on top I found that the house of Audrey mixtures work real good and have a real good taste on about everything you can try them if you want Thank You
Well, I have never eaten chicken gizzards. However, after watching your video, I am going to give them a try. PS I enjoy your commentary as you are eating the dishes you cook.
Dave,if you put a couple of popcorn kernels in your oil at the start of heating it,they usually pop around 350 degrees,really like ALL your videos,you are our generation's Kephart,GOD BLESS!!
